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Mu Doenjang Guk (Korean Soybean Paste Radish Soup)

A simple, every day Korean soup made with soybean paste and Korean radish! It's vegan!

Servings: 4
Course: Soup , Others
Cuisine: Vegetarian

Ingredients

  • 1 pound Korean radish mu (무)
  • 2 tablespoons doenjang 된장 (Korean fermented soybean paste)
  • 1 green part of a large scallion
  • soup soy sauce or salt to taste
  • For the vegetable Broth: Or use anchovy broth
  • 1/4 medium onion
  • 2 dried shiitake mushrooms
  • 1 small piece dried kelp about 3 inch square, dashima 다시마
  • 1 white part of a large scallion
  • 3 to 4 plump garlic cloves
  • 1 or 2 dried whole red chili peppers or fresh hot chili peppers - optional
  • 6 cups of rice rinsed water ssalddeumul (or plain water with 1 teaspoon of flour or rice flour)

Instructions

    Cup of Yum
  1. Add the water to the pot along with all of the broth vegetables. Bring it to a boil over high heat. Reduce the heat to medium, and boil, covered, for 10 minutes.
  2. Cut the radish into thin disks (about 1/4-inch thick), and then into slightly thick matchsticks.
  3. Remove the aromatic vegetables, reserving the mushrooms.
  4. Thinly slice the mushrooms.
  5. Stir in the soybean paste, or run them through a strainer in the broth if you don’t want the bean pieces in your soup.
  6. Add the radish and mushrooms, and boil until the radish turns translucent and soft, about 10 minutes.
  7. Drop the scallions in, and boil for a couple more minutes. Add soup soy sauce or salt, if necessary, and pepper to taste.